Winter Quinoa Salad

I can't get enough of this fresh tasting salad which is packed full of goodness yet provides a light lunch that doesn't leave me feeling bloated or sluggish for the rest of the afternoon. What's more, it's onion free so a socially acceptable choice for lunch "al desko"! Quinoa is one of my favourite foods but anyone who claims not to like it or says that they find it bland should give this salad a try- it's so yummy with crunchy textures to add interest and I promise that it's anything but boring!

Three great health benefits: good source of plant based protein, beneficial for brain health, good source of anti-oxidants

Serves 3

Ingredients:
3 cups cooked & cooled quinoa
2 celery stalks, chopped
1 apple, chopped into bitesized pieces
20g parsley, chopped
1/2 cup walnut pieces
1/2 - 3/4 cup pomegranate
Extra virgin olive oil, to drizzle
Sea salt and black pepper, to season

Method:
1) Mix the quinoa, celery, apple, parsley, walnut and pomegranate together in a large bowl until well combined. Drizzle with olive oil and season to taste with salt and pepper.

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Broccoli, Red Pepper and Cashew Stir Fry

It's Chinese New Year this weekend (starting tomorrow) and to kick off the celebrations, I wanted to share this delicious stir fry recipe. This is my go-to dinner when I'm short on time yet don't want to skimp on taste or nutrients. It's a great alternative to takeaways and proves that you can still enjoy stir fries when following a gluten free diet (oriental dining establishments are notoriously a minefield for coeliacs). The combination of textures in this stir fry works really well together and I particularly like the bite and flavour that the cashews add, as well as providing a plant based protein source.

Three great health benefits: high in fibre, beneficial for bone health, good source of anti-oxidants

Serves 2
Enjoy immediately

Ingredients:
1 handful of broccoli florets (mine weighed 100g), washed
1 red bell pepper (mine weighted 100g), sliced lengthways
1 large handful beansprouts (mine weighed 100g)
5-6 chestnut mushrooms (mine weighed 100g), washed and sliced
50g cashews
1 small onion, finely chopped
1 clove garlic, minced
Juice of half a lemon
1 tbsp toasted sesame oil
1 tbsp tamari soy sauce
1 tsp chilli flakes
1 inch piece fresh ginger, finely chopped or grated
Brown rice noodles, to serve (optional)

Method:
1) In a wok or large frying pan, warm the toasted sesame oil over a medium-high heat. Add the onion, followed by the garlic and cook until softened.
2) Increase the heat to high and add the broccoli. Stir fry for a couple of minutes before adding the red bell pepper, beansprouts, mushrooms and cashews.
3) Add the chilli, ginger, lemon juice and tamari and stir fry for 1-2 minutes. Enjoy immediately.

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Pecan Pie Bliss Balls

These bliss balls, or energy balls, taste exactly like pecan pie but are guilt free. What's more, they're quick & fun to make. They keep in an airtight container in the fridge for approx 1 week so I like to make them on a Sunday & reach for them throughout the week whenever I have a sweet craving. They give a slow release of energy and whilst the dates are admittedly high in natural sugars, it's important to remember that not all sugars are created equal.  Unlike processed sugary snacks, the inclusion of dates means that these also have the benefit of being a good source of iron and fibre.

Three great health benefits: rich source of iron, high in fibre, anti-inflammatory 

Makes 10
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
25g + 125g pecan nuts
250g medjool dates, pitted
1 tsp ground cinnamon
1 tbsp extra virgin coconut oil

Method:
1) Whizz 25g pecan nuts in a food processor until finely chopped. Tip out onto a plate and set aside.
2) Whizz 125g pecan nuts in a food processor until finely chopped. Add the dates, cinnamon and oil and whizz until the mixture sticks together.
3) Form into balls and roll in the chopped pecan nuts. Refrigerate for 1 hour to set.

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Beetroot, Apple and Spinach Juice

The sweet earthiness of beetroot means that this pretty in pink drink is a great introduction to vegetable juices.

Three great health benefits: good source of iron, helps support the body's detoxification process, rich in antioxidants

Makes 1 glass

Enjoy immediately

Ingredients: 

2 small beetroot, washed

1 apple, washed

1 handful spinach, washed 

1/4 lemon, peeled

Method: 

1) Feed the ingredients, one at a time, through a juicer and enjoy immediately

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Chunky Monkey Granola

The classic flavour combination of peanut butter and banana come together in this crunchy granola which has serious Elvis vibes! It's great on its own as a snack, sprinkled as a topping on smoothie bowls and porridge, or served with nut milk instead of shop bought cereals.

Three great health benefits: high in fibre, helps regulate blood sugar levels, beneficial for heart health

Makes approx 8 cups

Ingredients:
3 cups gluten free oats
2 cups whole peanuts
1 cup flaxseed
1/2 cup mashed ripe banana (approx 2 medium sized bananas)
1/2 cup smooth peanut butter
3-4 tbsp coconut oil (liquid)
Pinch rock salt
1 cup chewy dried banana

Method:
1) Preheat oven to 150 degrees C. Line a baking tray with baking paper.
2) In a large bowl, mix together the dry ingredients- oats, peanuts, flaxseed and salt.
3) Add the mashed banana, peanut butter and coconut oil and stir together to combine thoroughly.
4) Spread in a thin, even layer on the baking tray and bake for 35 minutes, turning occasionally. Remove from the oven and leave to cool.
5) Stir in the dried banana to evenly combine. Store in an airtight container.

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Celeriac and Celery Soup

This wholesome soup has a clean yet earthy flavour. The thick consistency means that it makes for a satisfying lunch and I love that it has a creamy texture, without the need to add milk or cream of any kind.

Three great health benefits: good source of fibre, beneficial for bone health, anti-inflammatory 

Makes 3 servings
Keeps for a few days refrigerated or freezes well for 3 months

Ingredients:
1 & 1/2 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 celeriac, peeled and chopped into cubes (mine weighed 500g when peeled)
8 celery stalks, washed, trimmed (however, I included the leaves in the soup) and chopped (350g)
1 litre vegetable stock
2 bay leaves
Sea salt & pepper
Drizzle of extra virgin olive oil and a sprinkle of parsley, to garnish (optional)

Method:
1) Heat the olive oil in a large saucepan on the hob over a medium temperature. Add the onion, followed by the garlic and cook until softened.
2) Add the celeriac and celery and cook for approximately one minute, stirring.
3) Add the vegetable stock, bay leaves and seasoning and stir. Bring to the boil then reduce the heat and simmer for 20 minutes.
4) Remove from the heat and allow to cool slightly before using a blender to blend the soup to a smooth consistency. Add more seasoning if required and heat up before serving topped with the garnish.

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Hearty Three Bean Chilli

This chilli is seriously satisfying thanks to the combination of spices and a rich sauce- and of course, the inclusion of three different types of beans packs a plant based protein punch. What's more, cacao and cinnamon add depth to the flavour. It's great served with brown rice or as the filling for a baked sweet potato, as pictured.

Three great health benefits: good source of fibre, good source of plant-based protein, beneficial for heart health

Makes 3 servings
Keeps for a few days refrigerated or freezes well for 3 months

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 x 400g tin red kidney beans, drained
1 x 400g tin butter beans, drained
1 x 400g tin black beans, drained
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
1 tsp ground cinnamon
1 tsp dried oregano
1 medium red chilli, finely chopped (de-seed if you want to reduce the heat)
1/2- 1 tsp hot chilli powder
2 tbsp raw cacao powder
100ml water
Sea salt and pepper, to season

Method:
1) In a saucepan over a medium-low temperature, heat the oil and add the onion. Cook until the onion is softened, stirring so it doesn't catch, approximately 5 minutes.
2) Add the beans and stir in the tomato puree. Add the herbs and ground cinnamon. Stir together.
3) Add the tinned tomatoes, cacao, chilli, chilli powder and salt and pepper, along with the water. Simmer on a low heat for approximately 1 hour.

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Classic Hummus

I adore hummus and I doubt that I'm alone in that as I'm yet to come across someone who isn't a fan! Whether it be served as a dip or dolloped onto salads or nourish bowls, it's so creamy and indulgent that it can be easy to forget that hummus is also packed full of plant based goodness. What's more, it's a great protein filled snack option if you follow a nut free diet. Here, I've topped mine with a drizzle of good quality extra virgin olive oil and a sprinkling of pomegranate seeds in a nod to its Middle Eastern origins which makes it look slightly more special if serving to guests but by all means, feel free to skip this as it's equally good served au natural!

Three great health benefits: good source of fibre, boosts immunity, beneficial for heart health 

Makes approx. 1 & 1/2 cups
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:

1 x 400g can of chickpeas, drained

Juice of 1 lemon

1 clove garlic, peeled

5 tbsp extra virgin olive oil

1 tbsp tahini

1 tsp ground cumin

Sea salt and black pepper

Method:

1) Whizz all of the ingredients together in a food processor until smooth and creamy

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Brussels Sprouts and Kale Salad with Maple Balsamic Dressing

It's time to rethink brussels sprouts. These mini cabbages have such a bad reputation and are usually associated with being overcooked, soggy and merely consumed as part of a festive tradition. You may immediately see the title of this recipe and want to by-pass it- but trust me, this tasty salad will make you reconsider brussels sprouts!

When I first created this recipe, I was anticipating a long weekend of trying to create something which would convert even the most cynical of sprout eaters. However, as soon as I tasted this salad, I knew I was onto a winner. The sweetness of the maple dressing acts as a pleasant counter-balance to the bitter kale and tart sprouts, whilst the nuts and pomegranates add a satisfying crunch. Plus, it looks so pretty- with the pomegranates twinkling like little jewels! I really hope that you'll give it a go!

Three great health benefits: good source of iron, high in fibre, boosts immunity

Makes 3 servings

Ingredients:
500g Brussels Sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
3 tbsp olive oil
3-4 handfuls curly kale, washed thoroughly, with the thick vein removed and chopped into bitesized pieces
25g pecan halves
80g pomegranate seeds
Sea salt & pepper, to season

For the maple dressing:
1/4 cup maple syrup
1/8 cup extra virgin olive oil
1 tbsp balsamic vinegar
Salt & pepper, to season

Method:
1) Preheat oven to 190 degrees C. Place the Brussels Sprouts in a roasting tin. Dress with the olive oil and season with salt & pepper. Roast for approximately 25 minutes, turning halfway through the cooking time.
2) Whisk together the salad dressing ingredients. Place the kale in a large bowl and pour the dressing over. Using hands, mix the salad dressing with the kale to thoroughly combine.
3) Place the kale in a serving dish (you may be left with some of the dressing, which you can keep for another day- don't be tempted to douce the salad in the dressing). Toss in the brussels sprouts, nuts and pomegranates.


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Chocolate Banana Porridge

Chocolate and banana are a match made in heaven, as this indulgent breakfast proves! It takes classic porridge to another level and is a wonderfully warming breakfast in the cooler months, helping to tempt me out from under my duvet.

Three great health benefits: anti-inflammatory, good for heart health, promotes healthy skin

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup water
4 tbsp coconut milk (canned)
1 tbsp raw cacao powder
1 banana, half of it sliced and the other half mashed
1 tbsp coconut chips

Method:
1) To make the porridge, stir together the oats, water, coconut milk, raw cacao and mashed banana half in a small saucepan. Warm over a medium heat on the hob, stirring occasionally, until the liquid is mostly absorbed and the mixture is thickened (approx 10 minutes).
2) Pour into a bowl and top with the sliced half of the banana and coconut chips.

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Raw Brownies

Before I was diagnosed as coeliac, I wasn't the biggest cake fiend but I was partial to a decadent chocolate brownie with walnuts. It's true that many eating establishments offer a brownie as their gluten free dessert option so I haven't necessarily felt deprived of my preferred treat but since I've started following this healthier way of eating, I wanted to find a way to replicate the flavour. These raw brownies are so easy to make and I often whip up a batch on a Sunday so that I have an energy boosting snack to hand during the week. The nuttiness perfectly complements the richness of the "cake".

Three great health benefits: rich source of iron, high in fibre, beneficial for brain health

Makes 9
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:

150g walnuts

400g medjool dates, pitted

4 tbsp raw cacao powder

1 tbsp maple syrup

9 walnut halves

Method: 

1) Whizz the 150g walnuts in a food processor until finely chopped

2) Add the dates, raw cacao powder and maple syrup to the nuts in the food processor and pulse until the mixture comes together

3) Press into an 8 inch square tin, lined with greaseproof paper and refrigerate for an hour or overnight to set. Cut into squares and top each square with a walnut half.

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Kale "Chips"

Nutritional powerhouse, kale may not immediately seem like the most tempting snack but trust me, once you try these kale chips, you'll find that they have a strangely addictive quality! They have a crisp, melt-in-the-mouth texture and their salt & pepper flavour is great for satisfying cravings for savoury snacks. I love eating them on their own but they're also a good addition to salads, nourish bowls or as an accompaniment to main dishes.

Three great health benefits: rich source of iron, high in calcium, good source of anti-oxidants

Makes 1 large bowl

Ingredients:
2-3 large handfuls kale, washed & dried and with the thick central stem removed
1 tbsp olive oil
Sea salt & pepper

Method:
1) Preheat the oven to 180 degrees C
2) Tear or cut the kale into bitesize pieces and spread in an even, single layer on a lined baking tray
3) Sprinkle with the olive oil and season generously with the salt & pepper, so that the kale is evenly coated
4) Bake for approximately 8 minutes, until the kale is crisp and starting to darken at the edges slightly


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Sweet Potato Wedges

These maple roasted sweet potato wedges taste so good and are a healthier alternative to chips. I love how the maple caramelises, adding extra sweetness and gooeyness to the wedges. Munch on them as a snack, a side dish at dinner, incorporate into nourish bowls or serve with a creamy dip.

Three great health benefits: anti-inflammatory, helps regulate blood sugar levels, rich in antioxidants

Serves 2

Ingredients:
2 large sweet potatoes, washed thoroughly & dried
3 tbsp coconut oil (liquid)
3 tbsp maple syrup
1 tsp ground cinnamon
Pinch of rock salt

Method:
1) Preheat oven to 190 degrees C
2) Cut the potatoes into thick, even wedges and pat with a paper towel to absorb any excess moisture
3) Put the coconut oil into a roasting tin and add the wedges, making sure they are evenly coated in the oil. Drizzle with maple syrup then sprinkle with cinnamon and salt.
4) Bake in the oven for 40 minutes, turning halfway through the cooking time

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